Yomari- Ethnic Newari Dish | Anup Kitchen

Yomari- Ethnic Newari Dish | Anup Kitchen

Learn how to make yommu finger licking Yomari [ Ethnic Newari Dish ]


  • 2 cups Rice Flour
  • 1/3 cup All Purpose Flour
  • 2 cups Molasses sugar/Jaggery Balls
  • 1 tbsp Dry Coconut (Shredded)
  • 1 tbsp Brown Sesame Seed
  • 2 tbsp Ghee
  • 1/2 cup Milk
  • 1/2 cup Water


Yomari mix

  1. In a bowl, mix rice flour and all purpose flour.
  2. Add warm water little at a time and start kneading.
(Finished dough should be soft and separate easily when pulled)
  1. Once the dough is ready, keep it aside for about 10 minutes.


  1. In a high temperature, heat up a deep cooking pot.
  2. Put the jaggery balls and start stiring.
  3. Once all melted, add 2 spoons of ghee and stir it again.
  4. Then, add little milk and stir again for a minute.
  5. Take it out in bowl, add grated dry coconut and brown sesame seeds.

Yomari cover

  1. Take a little bit of oil in one hand and take a small portion of the dough.
  2. Make a round and then make a cone shape.
  3. Dip your finger in oil and make a hole on the top of the dough.
  4. Press down to make a bigger hole.
  5. Rotate the cover while you make the hole.
  6. Fill the cover with the chaku . (If the chaku gets too thick, microwave for 20 seconds then pour it)
  7. Fill it up to halfway and close the top.
  8. Cook the Yomari in the steamer for about 15 minutes.

Recipe Video

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